Lamb Crown Roast

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A Lamb Crown Roast recipe is an elegant centerpiece for a special event or holiday dinner. It may look intimidating, and it will require some knife work but it can be done at home. If you don’t feel like Frenching and trimming the meat yourself you can special order Frenched racks from Shepherd Song, or order them from your local butcher. Can you do it yourself? Of course! Check out the short video on preparation by chef Ben Spangler.

Lamb Crown Roast

How to Make A Lamb Crown Roast

The crown roast consists of two rib roasts of lamb that are fashioned into a circle to resemble a “crown.” Forming the crown requires “frenching” the ribs and tying two racks of lamb together. Frenching means removing the meat from the ends of the rib bones so they form decoration for the crown and delicate handles on the prime rib chops. A crown roast of 2 racks serves 8 guests, 2 rib chops each. The video demonstrates how to tie the racks together.

A crown roast ready for the oven. Two racks of lamb are formed into a semi circle meat side down.

Trim excess fat and remove the meat from the rib bones. Tie the two racks together pulling the string away from the roast.

This recipe is by chef Ben Spangle r. Hailing from Minnesota, Ben draws from his Midwestern roots to create dishes that are unpretentious and delicious. Ben has competed on national television for the Food Network and appeared on local Minneapolis food networks. He is currently executive chef at Mercy in Minneapolis.

Chef Ben Spangler.

More Lamb Recipes to Feed a Crowd

Braised Lamb Sugo (Sunday Gravy)

Lamb Al Asador

Uzbekistan Lamb Plov (Pilaf)

Lamb Crown Roast

Elegant lamb crown roast perfect for a special occasion.

Course Main Course

Cuisine American

Keyword lamb crown roast recipe

Prep Time 15

Cook Time 45

Total Time 1

Servings People

Calories 522kcal

Cost 70

Equipment

1 Butchers Twine
1 larding needle

Ingredients

Lamb Crown Roast

2 Shepherd Song Farm lamb racks
2 teaspoons garam masala
2 Tablespoons salt
1 teaspoon black pepper
1 Tablespoon chopped fresh thyme
1 teaspoon grape seed oil

Wild Rice Stuffing (Optional)

1 cup wild rice
1 Tablespoon salt
3 cup water
1 garlic clove
1 shallot
2 acorn squash
4 oz watercress
1 oz lemon thyme chopped
2 oz apple butter
3 oz pomegranate seeds

Instructions

Tie The Crown Roast

Remove the fat cap on the racks (see video clip).
Carefully filet and peel off the silver skin.
French by cleaning the bones as demonstrated in video clip.
Using a butcher needle and twine sew together the corresponding sides on the racks.
Be sure your knots are snug but with some room for the meat to flex while roasting. Otherwise as it cooks the twine will rip through the meat.
Preheat the oven to 450 F.
Put the crown roast on a baking sheet lined with parchment and bake for 15 minutes, then turn heat to 250 F and cook until the internal temperature reads 135 F. This should take about 30-35 minutes total.
Remove from the oven and allow the crown roast of lamb to rest for 15 minutes before slicing.

Wild Rice Stuffing (optional)

Cut acorn squash in half, clean out seeds and rub with oil. On a sheet pan place squash cut side up and roast at 350° F until tender (45 minutes). Cool slightly and peel skin while still warm.
Cool then dice into 1” chunks and lightly salt and pepper to taste. Heat 3 cups of water with 2 teaspoons salt. Add rice and cook at low boil covered for 45 minutes.
Once tender strain and cool to room temperature. Be sure to spread out grains so they continue to cool instead of cook.
Dice shallot and garlic as fine as possible in a large saute pan.Heat on medium heat and add 1 Tablespoon of grape seed oil. Lightly saute. Do not brown garlic.Add 1 Tablespoon lemon thyme.Cook for 30 seconds and add rice.Stir until completely combined. Season with salt and pepper.

Finish and Serve

Heat rice until warm. Toss in squash chunks, water cress (reserve a little for garnish), and apple butter. Stir until combined. Pour into lamb crown cavity and garnish with 1 teaspoon lemon thyme, pomegranate, and watercress. Carve the lamb and serve.